Slashfood

Slashfood http://www.slashfood.com Slashfood http://www.slashfood.com/media/feedlogo.gif Slashfood http://www.slashfood.com en-us Copyright 2009 Blogsmith, LLC. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/Cinco de Mayo Is for Suckers - Walnut Maple Popsicleshttp://www.slashfood.com/2009/05/05/cinco-de-mayo-is-for-suckers-walnut-maple-popsicles/http://www.slashfood.com/2009/05/05/cinco-de-mayo-is-for-suckers-walnut-maple-popsicles/http://www.slashfood.com/2009/05/05/cinco-de-mayo-is-for-suckers-walnut-maple-popsicles/#commentsFiled under: Dessert, Dairy, Raves & Reviews, America, Sugar, Mexico, Dining at Our Desks, Tinfoil Swan

pops

"It's Cinco de Mayo, dude! Where's my marg?"

Margaritas are lovely, yes, but sometimes the liver needs a break. And Mexico, of course, is no one-trick culinary pony. In fact, while ambling through the famously taco- and torta-laden neighborhood of Sunset Park, Brooklyn, last weekend, a compadre proselytized wildly about a maple-walnut popsicle right before running into traffic to lead us to the deli where it lived.

Traditionally no friend to the walnut unless it is candied, we were inclined to pass. Then we noticed that in this popsicle, walnuts were a minor player relegated to the stick end of the treat. We politely accepted a small bite. And then another.

And then we turned on our heel and ran back to the deli to rummage frantically through the cooler gleaming on the sidewalk: mango-lime, pistachio, egg nog. Egg nog?! Walnut! Where was it? Pops flew everywhere as, like a dog frantically chasing a mole burrowing underground, we went shoulder-deep into the icy cooler. Thank the stars, a lone, innocuous "nuez" pop remained.

Continue reading Cinco de Mayo Is for Suckers - Walnut Maple Popsicles

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]]>brooklynmaple walnut popsicleMapleWalnutPopsiclemexican foodMexicanFoodmexicosunset parkSunsetParkwalnut popsicleWalnutPopsicleAlex Van Buren2009-05-05T16:00:00+00:00Three Cheers for Churros - Feast Your Eyeshttp://www.slashfood.com/2009/04/17/three-cheers-for-churros-feast-your-eyes/http://www.slashfood.com/2009/04/17/three-cheers-for-churros-feast-your-eyes/http://www.slashfood.com/2009/04/17/three-cheers-for-churros-feast-your-eyes/#commentsFiled under: Snacks, Dessert, America, Mexico, Feast Your Eyes

These gorgeous, golden-brown churros look so enticing we can practically feel their crinkly, sugar-studded skins melting on our tongues. Though their shape deviates from that of tubular churros -- traditional Mexican treats of deep-fried dough rolled in cinnamon and sugar -- we can't really say that we care. What matters is that they look sweet, crunchy goodness personified ... or like history's most gloriously demonic matzoh balls.

The Amateur Gourmet's Adam Roberts describes these beauties as "The Churros That Saved The Dinner Party." We think he's being too modest. These look like the churros that could save the world, or at least a small principality.

[via The Amateur Gourmet]

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]]>churrosdessertmexicanmexican cuisinemexican foodMexicanCuisineMexicanFoodspanishspanish foodSpanishFoodsugarRebecca Flint Marx2009-04-17T10:00:00+00:00Arepa With Black Beans and Avocado Salsa - Feast Your Eyeshttp://www.slashfood.com/2009/04/09/arepa-with-black-beans-and-avocado-salsa-feast-your-eyes/http://www.slashfood.com/2009/04/09/arepa-with-black-beans-and-avocado-salsa-feast-your-eyes/http://www.slashfood.com/2009/04/09/arepa-with-black-beans-and-avocado-salsa-feast-your-eyes/#commentsFiled under: Lunch, Dinner, Snacks, Mexico, Feast Your Eyes

arepa

What would happen if one crossed the rich sweetness of northern-style corn bread with the fun shape of a pancake? We're not sure, but it would probably look a lot like an arepa. Simple and hearty, the rich Venezuelan cornmeal patties -- often sliced open and stuffed for a cool-looking sandwich -- are here topped to make an open-faced snack.

Sara of Sara's Kitchen whipped up this intriguing combo of fresh arepa, black beans, a savory avocado salsa and just a touch of queso blanco. A mix of bright flavors and fun textures, it has us intrigued -- and mulling over a few salsa notions of our own!

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]]>arepavenezuelaBruce Watson2009-04-09T10:00:00+00:00Queso Blanco: The Joy of Latin American Cheesehttp://www.slashfood.com/2009/03/19/queso-blanco-the-joy-of-latin-american-cheese/http://www.slashfood.com/2009/03/19/queso-blanco-the-joy-of-latin-american-cheese/http://www.slashfood.com/2009/03/19/queso-blanco-the-joy-of-latin-american-cheese/#commentsFiled under: Frugal Food, South America, Cheese, America, Mexico, Local Eating, Ingredient Spotlight, Cheese Course

Before I moved to New York, I generally thought that the proper cheese for most Latin American foods was Monterey Jack. While my local Mexican restaurant occasionally sprinkled a feta-like concoction on top of my beans, I assumed that it was some sort of seasoning, more or less used in the same way that a sprinkle of parmesan, romano or peccorino is the traditional accent for Italian food.

I quickly realized that things are a bit different in Latin American communities. Outside Super Mundo, my local department store, the "Sabor de Mexico" taco truck is more or less permanently parked. While not as good as the "Miraveles de Mexico" restaurant a few blocks up, the taco truck serves some of the best burritos, tacos and flautas I've ever had. As I became a regular customer, I noticed that every dish had a nice smattering of crumbled cheese on top.

Continue reading Queso Blanco: The Joy of Latin American Cheese

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]]>Mexican cheeseMexicanCheesequeso blancoqueso frescoQuesoBlancoQuesoFrescoBruce Watson2009-03-19T11:00:00+00:00Send Your Pizza South of the Borderhttp://www.slashfood.com/2009/03/12/send-your-pizza-south-of-the-border/http://www.slashfood.com/2009/03/12/send-your-pizza-south-of-the-border/http://www.slashfood.com/2009/03/12/send-your-pizza-south-of-the-border/#commentsFiled under: South America, How To, Mexico

South of the Border pizza

For a long time now, I've been dreaming of guacamole on pizza. I've done the meats, seafood, and vegetables, the spicy and mild, the thick, crust-crumbling toppings and the less-is-more toppings, and I've even subbed pestos for tomato sauce, but I never got around to the other creamy green. A lot of this had to do with price -- I didn't want to spend a lot, or potentially waste the delicious avocado, on a pizza that might not turn out well. But then I saw a guac-centric pizza at a restaurant last week, and I rue my hemming and hawing.

If you love pizza, and you love Central American dishes, you must try fusing the two. The guacamole offers a great twist on the classic tomato sauce, and it teams well with sauteed veggies, pork (Cuban-style!), and a nice sprinkling of cilantro. It's like a larger and more diverse taco, and the tomato doesn't even have to be forgotten. Rather than the sauce, try adding some tomatoes broiled with spicy seasoning, or even a little bit of salsa.

Just like a towering pile of nachos, the South of the Border pizza is up for almost anything.

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]]>guacmolepizzapizza variationsPizzaVariationsSouth of the Border pizzaSouthOfTheBorderPizzaMonika Bartyzel2009-03-12T11:01:00+00:00In Mole the Sauce is the Dishhttp://www.slashfood.com/2009/03/04/in-mole-the-sauce-is-the-dish/http://www.slashfood.com/2009/03/04/in-mole-the-sauce-is-the-dish/http://www.slashfood.com/2009/03/04/in-mole-the-sauce-is-the-dish/#commentsFiled under: Recipes, Books, Mexico

Comida poblana

There are many dishes in which the sauce can overwhelm the rest of the meal. But mole is not just a sauce; it's also the focal point of the dish. The meat that accompanies the mole plays a secondary role. Mole consists of nuts, chilies, and spices that are toasted and ground to release their spicy-sweet aroma. Mole poblano from the state of Puebla is also made with chocolate. Hence, its nickname chocolate sauce.

The word "mole" derives from the Náhuatl (language that dates back to the Aztecs) word "molli". The process of making mole is lengthy and it usually involves toasting ingredients, slow-roasting, pureeing, and frying fresh herbs. But, at the end, you have a dish full of deliciously complex tastes, a rollercoaster of flavors. And, if you're looking for the most thrilling gastronomic ride, head to the city of Oaxaca, known as the "Land of Seven Moles."

In Zarela Martinez's book "Food & Life of Oaxaca", renowned Mexican chef shares an incredible recipe for Teotitlan-style black mole. Another recipe to try out is turkey enchiladas with mole sauce. I have just recently been exposed to this fascinating sauce, and I cannot stop thinking about its richness and the fact that there are so many more for versions for me to try.

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]]>mexican cuisinemexican foodMexicanCuisineMexicanFoodmolemolesMax Shrem2009-03-04T09:00:00+00:00Retro Sesame Street Goes to a Mexican Restaurant and Makes a Fruit Saladhttp://www.slashfood.com/2009/02/25/retro-sesame-street-goes-to-a-mexican-restaurant-and-makes-a-fru/http://www.slashfood.com/2009/02/25/retro-sesame-street-goes-to-a-mexican-restaurant-and-makes-a-fru/http://www.slashfood.com/2009/02/25/retro-sesame-street-goes-to-a-mexican-restaurant-and-makes-a-fru/#commentsFiled under: Fruit, Television/Film, Mexico

There's something quite sweet about watching kids working with food, so I thought you might enjoy a trip back to old-school Sesame Street.

Above, two tykes talk about their family's Mexican restaurant, and how they make a few dishes. Since this is a children's show, the kids are involved in all of it, from the grating of the cheese (with a healthy dose of cheese eating and finger-licking) to serving the meal.

And to get even more hands-on, hit the jump to watch another little one make a fruit salad. From start to finish, he slices and dices until he has a bowl full of fruit -- which his friends instantly devour. ...if only we saw that more often on the television! Personally, this one jets me back to my youth and the large fruit compotes my father would always make -- just about the one way my parents could always get me to eat fruit!

I hope you enjoy, and if you know of any other great retro SS food videos, share them in the comments!

Continue reading Retro Sesame Street Goes to a Mexican Restaurant and Makes a Fruit Salad

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]]>kids cookingKidsCookingSesame StreetSesameStreetMonika Bartyzel2009-02-25T09:00:00+00:00Natural Delights - The Homemade Tortilla Chiphttp://www.slashfood.com/2009/02/03/natural-delights-the-homemade-tortilla-chip/http://www.slashfood.com/2009/02/03/natural-delights-the-homemade-tortilla-chip/http://www.slashfood.com/2009/02/03/natural-delights-the-homemade-tortilla-chip/#commentsFiled under: Comfort Food, Mexico

homemade tortilla chip

In a world where we're inundated with super-sized flavor, it's easy to forget how delicious simplicity can be -- the one exercise in restraint that makes life all the sweeter. It never fails to astound me how delicious a piece of toast with butter is, and the same can definitely be said for tortilla chips.

These days, we've got a whole variety of powdery flavors to up the junk food ante, but while many of them are tasty, nothing compares to the simplicity of a homemade tortilla chip. Simply make some tortillas (I use the Robert Rodriguez recipe), rip or cut them into the shapes and sizes you prefer, and then bake them on a low heat until sufficiently crisp.

A homemade tortilla chip with salsa is like a fine, rustic bread with your favorite cheese. That simple combination of ingredients makes the perfect pairing for salsa, helping and emphasizing the spicy tomato flavors rather than overpowering them. Try it -- there's nothing quite like it.

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]]>homemade chipshomemade tortilla chipsHomemadeChipsHomemadeTortillaChipstortillaMonika Bartyzel2009-02-03T13:03:00+00:00Remarkable Hot Chocolates - Slashfood Ate (8)http://www.slashfood.com/2009/02/03/remarkable-hot-chocolates-slashfood-ate-8/http://www.slashfood.com/2009/02/03/remarkable-hot-chocolates-slashfood-ate-8/http://www.slashfood.com/2009/02/03/remarkable-hot-chocolates-slashfood-ate-8/#commentsFiled under: Recipes, On the Blogs, How To, Slashfood Ate, America, France, Hot chocolate, Mexico

Hot Chocolate for Two

I grew up on Swiss Miss hot chocolate - cocoa powder and hot water, as simple as that. While living in Paris, I tried rich thick hot chocolates that made my Swiss Miss alternative seem overly watery and lacking in flavor and texture. So, when I returned to NY, I became intrigued by the many different ways to make this simple drink more exquisite. Mexican hot chocolate is probably my favorite.

If you're looking to spice up your hot chocolate, you don't necessarily have to add anything to the combination besides water, milk, and chocolate. Think about using different kinds of chocolates. For example, a Mexican hot chocolate is made from chocolate that has often been blended with sugar, vanilla and spices, like cinnamon. Taza Chocolate in Somerville, Massachusetts produces a particularly delicious Mexican chocolate that you can purchase online. It's amazing what cinnamon does for hot chocolate.

Of course, you can also create different hot chocolates by adding some rum and a variety of creams. Check out these 8 remarkable hot chocolate recipes below and let us know which ones are your favorite:

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]]>hot chocolateHotChocolatemexican hot chocolateMexicanHotChocolaterecipesslashfood ateSlashfoodAteMax Shrem2009-02-03T10:00:00+00:00Making Salsa with Chiles de Arbolhttp://www.slashfood.com/2009/01/29/making-salsa-with-chiles-arboles/http://www.slashfood.com/2009/01/29/making-salsa-with-chiles-arboles/http://www.slashfood.com/2009/01/29/making-salsa-with-chiles-arboles/#commentsFiled under: Recipes, How To, Mexico, Vegetarian/Vegan

Chile Arbol Salsa

After purchasing dried chiles de arbol at the San Angel market, I couldn't wait to make a deliciously spicy and savory salsa. While in Bucerias, my boyfriend and I learned firsthand from Sergio, a chef specializng in Mexican cuisine. The recipe simply includes 11 tomatillos, 15 to 20 chiles de arbol (depending on your desired level of spiciness), quarter of one onion, cilantro, and salt.

The first step involves sautéing the chiles de arbol in olive oil. This releases the juices from the peppers. Afterwards, you will immerse the peppers and tomatillos in a pot of water. Boil these ingredients until the tomatillos are soft - approximately 20 to 25 minutes. While they are boiling, chop a handful of cilantro. Take about one quarter of an onion and slice it. You do not have to worry about finely chopping the cilantro and the size of the sliced onions, because all these ingredients will eventually be placed in a blender.

Once the tomatillos and chiles de arbol are finished boiling, empty most of the water from the pot. Retain some of the water, about an inch. Now, place all the ingredients into the blender. After blending these ingredients, your salsa will be ready to serve. Add salt according to taste. Since, I am a fan of hot salsas, this is one of my favorites. If you prefer a more mild salsa, you should consider decreasing the amount of chiles de arbol or trying a different pepper.

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]]>chile arbolChileArbolchilesrecipessalsasalsamexicanaMax Shrem2009-01-29T16:00:00+00:00Can Nestle Make Manchego Cheese?http://www.slashfood.com/2009/01/09/nestle-makes-cheese/http://www.slashfood.com/2009/01/09/nestle-makes-cheese/http://www.slashfood.com/2009/01/09/nestle-makes-cheese/#commentsFiled under: Business, Cheese, Stores & Shopping, New Products, Mexico, Artisan Foods, Food News

Nestle's Manchego Cheese

If Kraft can produce best-selling industrial cheeses why can't Nestle? It's slightly alarming to see that in Mexico Nestle is selling a cheese they call Manchego. Indeed, the cheese they call Manchego could not be any more different than the original Manchego, produced in the region of La Mancha in Spain. Instead of being made with sheep's milk, it's made with cow's milk. While Manchego has a striking bright dark rind, this one is rindless. In short, Nestle's version is highly manufactured; Manchego is artisanal.

The larger issue is whether or not the Spanish government should protect the Manchego name, like France has done with Champagne and Mexico with tequila. Nestle is taking advantage of a Spanish cheese and marketing their version under its name. It's no wonder why the company is selling it specifically in Mexican grocery stores. But, perhaps I am being too judgmental of Nestle. After all, think of what the American food market has done to mozzarella. Check out the poll below to let us know what you think.

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]]>artisanal cheeseArtisanalCheesecheesemanchegomozzarellanestleMax Shrem2009-01-09T12:00:00+00:00A Trip to Mexico's San Angel Markethttp://www.slashfood.com/2009/01/08/a-trip-to-mexicos-san-angel-market/http://www.slashfood.com/2009/01/08/a-trip-to-mexicos-san-angel-market/http://www.slashfood.com/2009/01/08/a-trip-to-mexicos-san-angel-market/#commentsFiled under: Stores & Shopping, Mexico

Don Felix

On Saturdays, when you enter the bright colored 17th-century colonial town of San Angel, a suburb of Mexico City, there is an outdoor crafts market in the Plaza San Jacinto. Not only can you find a large selection of handicrafts, but you will also see vendors selling rich sweet candied fruits and fresh fruits with chili seasonings. The highlight of any culinary trip to San Angel is the enclosed food market just around the corner from the square.

Upon entering this market, you'll notice the aroma of fresh tacos and the smell of salty pork rinds being fried and seasoned with chili pepper. Taquerias and butchers border the market. The middle is full of poultry stands, produce vendors, and incredible vendors of chilies and moles.

I highly suggest checking out Don Felix for all things related to chilies and moles. If you speak and understand Spanish, I encourage you to talk with Felix about his different products. I purchased two different kinds of chili peppers: arbol and ancho. He explained that chilies arboles are hotter while the ancho are more mild. Finally, he explained how to prepare them in making salsas and other Mexican dishes. His mole almendrado was extremely delicious cooked with chicken. Check out the gallery below and see the market for yourself.

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]]>chilechile peppersChilePepperschili peppersChiliPeppersfood marketsFoodMarketsmarketsmexico cityMexicoCitymolespork rindsPorkRindsMax Shrem2009-01-08T20:00:00+00:00Quick Mexican Zucchini Puddinghttp://www.slashfood.com/2009/01/08/quick-mexican-zucchini-pudding/http://www.slashfood.com/2009/01/08/quick-mexican-zucchini-pudding/http://www.slashfood.com/2009/01/08/quick-mexican-zucchini-pudding/#commentsFiled under: Vegetables, Recipes, Mexico

mexican zucchini pudding

I'm not sure there is a baked dish that's quite as simple as vegetable pudding. Cook and mash your vegetables, add some other tasty ingredients, top with cheese, and bake. In no time at all, you will have a sizzling side dish or tasty main. It's perfect for leftover-using, less pan-dirtying, and quick post-work meals.

The following dish comes from Mexican Border Flavors: The Beautiful Cookbook. Beautiful indeed -- a big honking book with a ton of Mexican recipes and pictures on its large, glossy pages. Budin de Calabacita, or Zucchini Pudding, is a mixture of mashed zucchini, cheese, and crackers that gets mixed, thrown into a dish, and baked.

Since I was cooking for one, I halved the recipe (except the egg) and threw the mix into 2 ramekins, which I found more appealing than scooping and slopping it onto my plate post-baking. In this meal, you really taste the crackers, so it's the perfect dish for flavorful crackers and crumbs -- maybe even some croutons, as well as good spicy flavor, whether from spices alone, or maybe some sauteed garlic and onions.

Bon appetit!

Continue reading Quick Mexican Zucchini Pudding

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]]>budin de calabacitaBudinDeCalabacitaMexican foodMexicanFoodvegetable puddingVegetablePuddingzucchini puddingZucchiniPuddingMonika Bartyzel2009-01-08T18:01:00+00:00Flavored Tequila, Anyone?http://www.slashfood.com/2009/01/03/flavored-tequila-anyone/http://www.slashfood.com/2009/01/03/flavored-tequila-anyone/http://www.slashfood.com/2009/01/03/flavored-tequila-anyone/#commentsFiled under: East Coast, Newspapers, Stores & Shopping, New Products, America, Tequila, Mexico

mexican man with tequila

How seriously do you take your tequila? What champagne is for France, tequila is for Mexico. Mexicans drink it to celebrate national holidays, weddings, and anniversaries. It even has a government protection similar to the French AOC. The Consejo Regulador del Tequilo states that the drink must come from a region in central south Mexico: the state of Jalisco. Drinking tequila straight from a small glass is the most traditional way to drink it.

So, what does it mean that companies, such as Tanteo, are now producing flavored tequilas? In a recent New York Times article, Florence Fabricant explains that flavors, like jalapeño and passion fruit, are subtle and delicate in Tanteo's line of flavored tequilas. As much as I want to be a traditionalist, I have to admit that I'm intrigued and looking forward to trying these tequilas. Tanteo tequilas are now available in NY at three locations: Ambassador Wines and Spirits on Second Avenue, SoHo Wines and Spirits on West Broadway, and at Philippe Wine and Liquor in Chelsea.

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]]>libationsnew productsNewProductsny times diningNyTimesDiningtequilaMax Shrem2009-01-03T16:00:00+00:00J�cama with Chile Pepper Seasoninghttp://www.slashfood.com/2008/12/31/jicama-with-a-chile-pepper-seasoning/http://www.slashfood.com/2008/12/31/jicama-with-a-chile-pepper-seasoning/http://www.slashfood.com/2008/12/31/jicama-with-a-chile-pepper-seasoning/#commentsFiled under: Snacks, Vegetables, Spices, Mexico, Vegetarian/Vegan

J�cama with a Chile Pepper Seasoning

While strolling around the Saturday market in Mexico City's colonial neighborhood, San Angel, I purchased a delicious crunchy pleasantly sweet Mexican vegetable called Jícama. I've tried this vegetable in the United States, but I've never eaten it like this - long thick slices flavored in a bright lime juice dressing with chile pepper powder and salt. This simple treat was bursting with the perfect amount of spicy, citrus, and sweet flavors.

My fascination for this savory combination led me to Tajín, a Mexican company that produces a variety of seasonings, like the one used over the Jícama. While far more industrial than the seasonings I saw at the San Angel market, Tajín's seasonings are gratifyingly piquant and aromatic. I tried some over pineapple the other evening and was shocked at how it transformed the sweetness of the fruit into a complicated series of tastes. I'm wondering if I will be able to find Tajín when I return to NY. Has anyone seen this brand in the United States?

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]]>jicamaspicestajinvegetarianMax Shrem2008-12-31T15:00:00+00:00Agavero - The After-Dinner Tequilahttp://www.slashfood.com/2008/12/08/agavero-the-after-dinner-tequila/http://www.slashfood.com/2008/12/08/agavero-the-after-dinner-tequila/http://www.slashfood.com/2008/12/08/agavero-the-after-dinner-tequila/#commentsFiled under: Dinner, Raves & Reviews, Spirits, Liqueurs, Tequila, Mexico

Tequila is probably the last thing you'd choose to drink after filling your stomach with fine dining. It'd be like getting dressed up in your best clothes--then spilling something on yourself right as you walk out the door. However, Agavero is a tequila-based liqueur that can be savored after any meal. As it first hits your tongue, it's rich and almost has hints of wood and coffee, then it smooths out into a lighter, almost herbal taste

Agavero is created by separately aging blue agave anejo and reposado tequilas in oak barrels. The two liquors are then blended with essence of Damiana flowers, which grow in the mountains of the Jalisco region where Agavero is made--some Indian tribes there believe that Damiana is an aphrodisiac. While mostly designed to be sipped on its own, Agavero can also be used in mixed drinks such as the Mexican Cosmopolitan or to spike a post-dinner coffee. The bottle is designed to look like the spiky flower of the blue agave plant, with embossed leaves creeping up the sides.

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]]>after-dinneragaveagaverodamianajaliscoliqueurmexicotequilaLissa Townsend Rodgers2008-12-08T10:55:00+00:00Sub a Tomatillo - Tip of the Dayhttp://www.slashfood.com/2008/12/02/sub-a-tomatillo-tip-of-the-day/http://www.slashfood.com/2008/12/02/sub-a-tomatillo-tip-of-the-day/http://www.slashfood.com/2008/12/02/sub-a-tomatillo-tip-of-the-day/#commentsFiled under: Fruit, Trends, Mexico, Vegetarian/Vegan, Tip of the Day

Had enough of tomatoes? Try a tomatillo!

Continue reading Sub a Tomatillo - Tip of the Day

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]]>green tomatogreen tomatoesGreenTomatosaladstomatillotomatillostomatotomatoesAnnie Scott2008-12-02T06:00:00+00:00It turns out Chateau Petrus isn't priceless after allhttp://www.slashfood.com/2008/10/15/it-turns-out-chateau-petrus-isnt-priceless-after-all/http://www.slashfood.com/2008/10/15/it-turns-out-chateau-petrus-isnt-priceless-after-all/http://www.slashfood.com/2008/10/15/it-turns-out-chateau-petrus-isnt-priceless-after-all/#commentsFiled under: Wine, Mexico

Chateau Petrus

If you've got $7,000 stashed away somewhere and are totally bored on your vacation at the Royal Hideaway Playacar, an all-inclusive resort on Mexico's Yucatan Peninsula, you can take a private wine class with the resort's wine expert that includes a bottle of 1986 Chateau Petrus.

For those not in the know, Petrus is the most expensive and famed Chateau in Bordeaux, which makes the wine possibly the most expensive and famed in the world (though Domaine de la Romanee-Conti in Burgundy just might have topped it in recent vintages). Regardless, Petrus is the ultimate wine porn, made mostly of Merlot in the grape's most exquisite expression.

The Petrus is at the center of the $7,000 experience, served with a three-course dinner on the beach that's perfectly paired to the wine.

Or, you could just spend $1,200 to $2,000 on a bottle of the Petrus and drink it at home, sans the beach experience.

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]]>chateau petruspetrusGretchen Roberts2008-10-15T14:00:00+00:00Empanada Joe's brings you fast food in a pastry podhttp://www.slashfood.com/2008/10/07/empanada-joes-brings-you-fast-food-in-a-pastry-pod/http://www.slashfood.com/2008/10/07/empanada-joes-brings-you-fast-food-in-a-pastry-pod/http://www.slashfood.com/2008/10/07/empanada-joes-brings-you-fast-food-in-a-pastry-pod/#commentsFiled under: Lunch, Dinner, Hors D'oeuvres, Snacks, Restaurants, New Products, Fast Food, Mexico, Vegetarian/Vegan, Food News

empanada with mozzarella cheese, basil and tomato on a plate

"Eat Beautiful. Feel Beautiful."

That's the message on the cover of Empanada Joe's new brochure. Empanada Joe's has two (and soon to be three) locations in New York City, and brings a traditional Mexican favorite to mainstream culture.

How mainstream? Well, you can get a Mediterranean Caprese empanada stuffed wth mozzerella, tomatoes, and basil. If that's any indication.

Continue reading Empanada Joe's brings you fast food in a pastry pod

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]]>empanada joesempanadas empanadaEmpanadasEmpanadafast foodnew yorknew york cityNewYorkCitynynycAnnie Scott2008-10-07T09:01:00+00:00Sunday brunch: Chilaquileshttp://www.slashfood.com/2008/09/14/sunday-brunch-chilaquiles/http://www.slashfood.com/2008/09/14/sunday-brunch-chilaquiles/http://www.slashfood.com/2008/09/14/sunday-brunch-chilaquiles/#commentsFiled under: Breakfast, Recipes, Mexico

View of a plate of chilaquiles, a Mexican breakfast dish.

I love working in a kitchen. One of the fringe benefits is that I get to work with people from all different backgrounds. One of my co-workers from Mexico one day made chilaquiles, and I've been a fan ever since.

Chilaquiles is a breakfast dish made from stale tortillas, Mexican-style tomato sauce, and chiles that sometimes also includes cheese and eggs. My co-worker sprinkled on diced onions and Monterey jack cheese and placed a poached eg on top. It was heaven. I tend to prefer foods with softer textures, and the softened tortillas just melted in my mouth. The combination of chiles, onions, cheese, spicy tomato, and egg were just so wonderful and very filling, it's no wonder that this is such a popular breakfast dish.

Gourmet Sleuth.com has this page with a great recipe for chilequiles, as well as some history and background on the dish. It's popular throughout Mexico, and that means there are plenty of variations. A few of the variations are freatured here, along with links to recipes. I haven't made chilequiles at home yet, but now that I have some recipes to work with (my co-worker refused to tell me how to make it) it is definitely on the menu.

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]]>breakfastbrunchchilaquileschileseggsMexicantortillasShayna Glick2008-09-14T15:00:00+00:00